Yield: Yields about 1 lb. pasta; enough for one 9x13-inch lasagne
If you have never made lasagne with fresh pasta, you are in for a treat; the thinness of the pasta lets the flavors of the sauce and cheese marry to create a lasagne that’s light and truly special. It cannot be duplicated with thicker store-bought noodles.
Make Ahead Tips
To store the pasta for up to 24 hours before assembling a lasagne, layer the cooled, cooked noodles on a baking sheet, wrap tightly with plastic, and refrigerate.
It’s important to use room-temperature eggs when making fresh pasta because they’ll be more readily absorbed by the flour. Don’t layer the pasta on kitchen towels if you use a scented fabric softener because the pasta will pick up the scent—use parchment instead.
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Excellent, easy to follow recipe. It took me longer than I had planned, but the results were amazing. Will never buy them in the box again. The lasagna tonight tasted great! I can’t wait to eat the leftovers.
Can this dough be made in my kitchen aid mixer or food processor? I have not made this yet but I needed to rate in order to submit.
This pasta turned out perfect and made the lasagna wonderful! You'll never go back to the 'rubbery stuff' from the grocery store again.
If I could give this lasagne 10 stars, I would. This is the best thing out of my kitchen this year. It is imperative that you make the noodles from scratch. The author's description of the lasagne is spot on. Heaven on a plate.
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